Slow Cooker Pulled Pork Tacos

Can I just say how much I LOVE a good slow cooker recipe that doesn’t turn your kitchen into the fiery pits of Mount Doom during summer? Because this Slow Cooker Pulled Pork Tacos situation we’re about to discuss? It’s basically my love language.

Listen, between shuttling my daughter to approximately 500 different activities and trying to maintain some semblance of a clean house (spoiler alert: I’m failing spectacularly), the slow cooker has become my ride-or-die kitchen companion. It’s like that reliable friend who always shows up with wine when you’ve had a rough day—except it brings delicious pulled pork instead!

The first time I made this Slow Cooker Pulled Pork Tacos recipe, my kitchen smelled so heavenly that my neighbor actually texted me asking what magical concoction I was brewing. TRUE STORY. And my daughter—who went through that phase where everything green was “poison”—actually requested seconds. Parents, you know this is the equivalent of winning a culinary Olympic gold medal.

Now, can we talk about the Dr Pepper in this recipe for a hot second? I know it sounds like one of those weird Pinterest experiments that could go terribly wrong, but trust me on this one. The soda does this incredible caramelizing thing with the pork that makes me want to write poetry about meat. It’s giving major “unexpected plot twist in your favorite show” energy. The sweetness balances with the savory pork in a way that would make even Gordon Ramsay drop the attitude and just enjoy the darn taco.

Pro tip from someone who learned the hard way: DO NOT substitute diet soda here. Much like trying to substitute sleep with coffee when you have a toddler, it just doesn’t work the same. The real sugar in regular Dr Pepper is what creates that sticky, finger-licking glory that makes this dish sing. Science, am I right? And if you want to be healthy, it’s fine to just nix the soda.

Slow Cooker Pulled Pork Tacos

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5 from 1 review

The last thing you want to do in the summer heat is turn your oven on for hours at a time. This slow cooker pulled pork recipe is great to throw together in the morning without heating your whole house all the while making a delicious main course. Serve with corn tortillas and your favorite side dishes.

• Author: Addie Gundry
• Prep Time: 5 minutes
• Cook Time: 10 hours
• Total Time: 10 hours 5 minutes
• Yield: 8 1x
• Category: Sides & Sauces

Ingredients

Scale 1x2x3x

• 3 to 4 pounds boneless pork loin roast
• Salt and freshly ground black pepper
• 1 small onion, sliced
• 1 (12-ounce) can Dr Pepper or other dark cola
• 1 1/4 cups barbeque sauce, plus extra as needed
• Corn tortillas
• 1 (15.2-ounce) can whole kernel corn, drained, rinsed, and warmed
• 1 jar salsa

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Instructions

1. Season the pork generously with salt and pepper. Spread the onion slices in the bottom of a 6-quart slow cooker and set the pork on top. Pour the can of Dr Pepper over the pork. Cover and cook for 10 hours on low.
2. Remove the pork from the slow cooker and shred with 2 forks. Return to the slow cooker. (You may need to pour off some extra liquid.) Add the barbecue sauce and mix well. Cook for 10 to 15 minutes on high to bring the flavors together. Adjust the consistency with extra barbeque sauce if desired. Serve on corn tortillas with the corn and salsa.

Notes

• Cook Time is 10 hours, non-active

The beauty of this recipe is its versatility. Don’t have Dr Pepper? Any dark cola will do!  It’s like the little black dress of recipes—it works for any occasion and can be accessorized however you want. Taco Tuesday? Check. Surprise in-laws visit? Check. Solo night with Netflix and your emotional support water bottle? DOUBLE CHECK.

When shredding the pork (which, by the way, is excellent therapy after a long day), you might notice it’s SUPER tender. This is normal! If it’s falling apart faster than my resolution to eat fewer carbs in January, you’re doing it right. Two forks are all you need to transform that beautiful hunk of meat into taco-ready perfection.

For serving, I like to set up a little taco bar situation. Warm tortillas (pro move: lightly char them over an open flame if you’re feeling fancy), the pulled pork, some fresh cilantro, lime wedges, maybe some pickled red onions if I’m really showing off. My daughter loves adding avocado slices to hers, and honestly, the girl has good taste. I’ve raised her right!

Oh! And don’t sleep on the corn that’s mentioned in the recipe. I know it seems like a simple side, but there’s something about the sweet pop of corn kernels that complements the rich pork in a way that makes my food-loving heart sing. It’s like when the beat drops in your favorite song—just chef’s kiss.

If you’re meal prepping (look at you being all organized and adult-like!), this pulled pork freezes beautifully. Just portion it out, let it cool completely, and freeze in airtight containers. Future-you will be VERY grateful when dinner is basically already made on a hectic Wednesday three weeks from now.

Bottom line? This Slow Cooker Pulled Pork Tacos recipe is easier than explaining to my daughter why we can’t adopt every dog we see, tastier than anything that should legally come out of a slow cooker, and perfect for those days when turning on the oven feels like a personal attack from Mother Nature herself.

So go ahead—dump some Dr Pepper on a pork loin and call it cooking. I won’t tell the food snobs if you don’t!

If you try these Slow Cooker Pulled Pork Tacos, let me know what you think!